Bockwurst (Munchner Weisswurst) is a German white sausage made of pork and veal. White pepper, parsley, nutmeg (or mace) and lemon flavor are typical ingredients.

pork500 g1.10 lbs.
veal300 g0.66 lbs.
back fat200 g0.44 lbs.
Ingredients per 1000g (1 kg) of meat
salt18 g1 Tbs.
white pepper3.0 g1½ tsp.
ginger, ground0.5 g⅓ tsp.
fresh parsley, chopped10.0 g1 bunch
onion powder6.0 g2 ½ tsp.
grated lemon peel¼ lemon¼ lemon
whole milk90 ml3 oz, fluid
  1. Grind meat through 3/16” plate (3 mm).
  2. Beat eggs in a food processor.
  3. Add to the processor ground meats, milk and all ingredients and emulsify.
  4. Stuff into 28-32 mm hog casings forming 4” (10 cm) links.
  5. Keep in a refrigerator or freeze for later.
  6. Cook in water at 80º C (176º F) 30 min. Keep refrigerated or freeze for later use.

Eggs are used to bind everything together.

Instead of whole milk you may use 40 g (1.4 oz) of non fat dry milk.

Non fat dry milk has good binding properties.

One piece of chopped scallions or chives may be added.

Grate the outside of the lemon only, not the inner white skin.

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